Raspberry Pretzel Salad

9x13 pan

2 c pretzels, crushed
1/2 c margarine, melted
1/4 c sugar
1- 8-oz pkg cream cheese, softened
3/4 c powdered sugar
1 10 oz container of cool whip
1 large or 2 small boxes of raspberry jello
2 c boiling water
2- 10 oz pkg of frozen raspberries

Mix pretzels, margarine, and sugar together.   Press into 9x13 pan and bake at 350 degrees for 10 min.
Cool.   Combine cream cheese, powdered sugar, and cool whip in a bowl.   Blend well and spread over pretzel crust.   Refrigerate for 4-6 hrs. or overnight.
Mix jellos with boiling water and stir until dissolved.   Add raspberries and stir until raspberries separate and jello thickens.  Pour over cream cheese layer and chill for several hours. (Kathleen Bowles)